I’ve always been a fan of a great at-home bar. I strongly believe it’s a must-learn life skill to mix up classic cocktails, and as an avid host, it’s important to provide an array...
Looking back on Easter as a child, I remember how excited I was to dig through my Easter basket. Full of chocolate bunnies, malt ball Easter eggs, Peeps, golden coins, and my favorite Cadbury...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
When menu planning for a day like Mother’s Day, I often go back and forth about what to serve that’s just as tasty as it is beautiful. And there’s one thing I know for sure: I’m serving this Grilled Georgia Peach Salad again this year (and all summer long). While Mama K and I shot our Mother’s Day brunch inspiration with J.McLaughlin, we were the most excited about devouring this salad, along with all the cheese, once the shoot was wrapped!
Fitting of any Georgia gal, I love pretty much peach-anything, and grilled peaches take that love to a whole new level, let me tell you. There’s something about the way the juicy fruit softens, sweetens and turns golden brown, exploding with the taste of summer in each bite. Grilling the peaches gives the fruit a new dimension to its sweetness, and paired with tangy fig balsamic, bitter arugula, herbed goat cheese, sweet snap peas and candied pecans…it’s just all a little unreal and has me excited about salads again.
And of course you know (or at least if you follow along) how I always talk about texture with my dishes, and this grilled peach salad hits the mark. The tender grilled peaches + fresh pop of snap peas + crunch of the candied pecans makes for one wonderful bite every time. Tell me, have you fired up the grill this season yet?! Truly, MKR
SHOP THE STORY / CLICK LEFT & RIGHT ARROWS TO EXPLORE
Ever scarfed down a Garbage Salad? I’m sure you have; there’s nothing like a fridge full of leftovers post-holiday, with Pinterest inspiration looking bleak and no desire to get back in the kitchen anytime soon. Well in the Rye household, we always eagerly welcome our post-Thanksgiving tradition of a Garbage Salad after we’re nice and stuffed from the day before.
In true Garbage Salad form, we literally throw all of our Thanksgiving leftovers into a salad for the perfect light meal (so we’re nice and spry for all of the Black Friday shopping!). There’s no exact recipe or formula for our Garbage Salad, but I always enjoy the hints of butternut squash and pomegranate seeds among fresh arugula (always fresh arugula), hard-boiled eggs and almond slivers. So grab a leftover roll and top with any dressing of your choice, voila.
From the entire WOM team, I hope you and yours have a wonderful Thanksgiving…one that even requires you to pull out the stretchy pants and throw the calorie count out the window! Truly, MKR
SHOP THE STORY / CLICK LEFT & RIGHT ARROWS TO EXPLORE
I’ve been on a summer clean eating kick, with my heirloom tomato salad and my fresh frisee salad. Today’s dish is another favorite recipe of mine that celebrates so many simple summer flavors all in one bite. Welcome to my orzo salad with sautéed zucchini and corn, Fava Beans, shallots and cilantro.
I’ve always loved orzo; it works so well in a dish when you need some sort of carb or starch, but want to make sure the vegetables are the star of the show. I gravitate to this rice-shaped pasta especially when sautéing zucchini, squash and fresh summer corn zipped from the cob. Like pasta, it will pick up any flavor you’re cooking it up with. It’s also great to have on hand because you can cook it in bulk, freeze it, or even keep it in the fridge for up to 5 days to use with salads, side dishes and soups.
You’ll also notice I use Fava Beans here; a smoother, richer bean than any else. Fava beans may be new to some, and truthfully they aren’t the easiest to find, but if you see them please give them a try! This delicate bean gives an almost creamy consistency to each forkful, and feels like a treat to eat by the time you’re done preparing it. Before they’re peeled, they look like an overgrown sweet pea, and they MUST be double-peeled before cooking (a little lesson I learned from (Food Network’s Chopped). Here’s a great how-to if it’s your first time peeling the beans.
The rest of the ingredients for my orzo salad really speak for themselves, and preparing for this simple dish as I’ve shared below is as straight-forward as you’ll find. As for the shrimp skewers: they’re just as easy and can be prepared and grilled in less than 10 minutes. Simply toss the shrimp (after peeling and deveining of course) in any spicy seasoning (I prefer THIS one or Old Bay, and is also what I use for the zucchini) and place onto skewer sticks for quick grilling. And in fact, this entire meal is one of those 30-minute-and-under gems! But something to note: there is a lot of multi-tasking that needs to happen for this recipe, so take your time and read through the recipe in its entirety before beginning, and have all your components prepped and ready to go. Enjoy! Truly, MKR
SHOP THE STORY / CLICK LEFT & RIGHT ARROWS TO EXPLORE
Preheat oven or toaster oven to 400 degrees, light/start your grill.
Toss your shrimp with a tsp. of olive oil and spicy seasoning, place on skewers and set aside.
Toss zucchini with 1 tablespoon of olive oil and spicy seasoning. Place on a roasting pan and roast for approximately 10 minutes or until zucchini is tender and cooked through, but not mushy.
Meanwhile, bring a pot of salted water to boil and cook the orzo al dente. Drain and rinse under cold water and set aside.
While zucchini is roasting and the orzo is cooking heat 1 tablespoon of olive oil on medium/high heat in a large saute pan or dutch oven. Add shallots and cook till translucent, 2-3 minutes. Add corn and fava beans cook an additional 5-8 minutes, stirring occasionally.
While everything is sautéing place your shrimp on the grill and cook 2 minutes per side.
Add orzo to your corn and bean mixture, plus 2 additional tablespoons of olive oil, a pinch (or two) of cayenne pepper, salt and pepper to taste. Cook an additional 5 minutes stirring occasionally.
On a large platter lightly mix the orzo mixture, zucchini, fresh cilantro, a bit more cayenne (if you like it spicy, salt and pepper. Serve with shrimp skewers.
By Mandy Kellogg Rye @Waiting On Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
